Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Poivrade Sauce.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Poivrade Sauce.

    Post  Admin on Thu Feb 05, 2015 9:14 pm

    2 tbsp oil
    2 oz bacon
    2 carrot
    2 oz mushroom peelings
    2 tbsp flour
    1 onion
    1 bouquet garni
    2 pint good stock
    2 tbsp tomato puree
    1 clove garlic
    2 large glasses wine vinegar
    1 tbsp red currant jelly
    zest of one orange

    1.Dice the bacon and vegetables finely.

    2.Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.

    3.Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.

    4.Remove from heat and add 1 pints of stock, the red wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.

    5.Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.

    6.Adjust the seasoning.

      Current date/time is Sat Feb 16, 2019 11:59 am